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Homemade gyoza wrappers are the key to utterly delicious homemade gyozas. With my recipe, I am going to teach you two ways how to make dumpling wrappers at home.

Homemade Gyoza Wrappers

If you are a lover of the Asian kitchen, this homemade gyoza wrapper recipe is a must-know for you. It takes a bit of your time, but it’s no more difficult than making cookie dough using a cookie cutter.

Make sure to watch the recipe video if you do them for the first time.

Gyoza Wrappers vs Dumpling Wrappers

Gyoza is a traditional Japanese food which is known because of its beautiful and unique way of how they are folded.

Dumplings, on the contrary, is the generic term of all kinds of filled little dough-dumplings.

These gyoza wrappers are very thin and round shaped, which makes it possible to fold them in its traditional way.

Why Homemade Gyoza Wrappers?

You can buy frozen gyoza wrappers in every Asian shop. So why take the time and work to make them at home?

  • Making them is fun!
  • The dough tastes super delicious. I have made it many times with storebought one, and with homemade wrappers. The homemade gyoza wrappers are always the winner.
  • You know what’s inside. Only flour, water, and salt to be precise.
  • Homemade is always the best.

How To Make This Gyoza Wrapper Recipe?

→ Check out the recipe video! You can see how to make homemade gyoza wrappers in less than a minute!

This step-by-step guide will help you along the way – definitely recommended if you’re a new cook!

The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

  • Knead flour, just-boiled water, and salt in your stand mixer.
  • Form the dough in two rolls, wrap with plastic foil, and refrigerate for 30 minutes.
gyoza wrapper recipe
  • Flour your workspace with cornstarch and roll out your dough to about 2mm (1/16 inch) thick. The cornstarch prevents the dough from sticking. TWO WAYS:
    1. Use a rolling pin.
    2. Use a pasta sheet roller. My preferred way, because it’s easy and fast.
gyoza wrapper recipe
  • Cut out round shapes using a round cookie cutter with a diameter of 8cm/3inch. You can also use a reversed drinking glass if you don’t have a cookie cutter (I have done this many times).
gyoza wrapper recipe
  • Sprinkle your gyoza wrappers with more cornstarch before stacking them. Trust me, the wrappers love to stick together, so don’t be sparing with the cornstarch.
gyoza wrapper recipe
  • Knead the dough scrapes together and repeat until no dough is left.
  • Wrap them with plastic foil and store in your fridge for up to one day.

Recipe for Dumplings

how to make dumpling wrappers

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📖 Recipe

Homemade Gyoza Wrappers

Homemade Gyoza Wrappers

Homemade gyoza wrappers are the key to ultimate delicious homemade gyozas. With my recipe, I am going to teach you two ways how to make dumpling wrappers at home.
Author : Aline Cueni
4.56 from 9 votes

Click on the stars to leave a vote!

Prep Time :45 minutes
Dough Resting Time :30 minutes
Total Time :45 minutes
Servings : 40 wrappers
Calories : 22kcal



  • Mix the sea salt with the just boiled water until fully dissolved. Add it with the flour to the bowl of your stand mixer and knead (using the dough hook) for 10 minutes, until you have a smooth dough.
  • Form with your hands in two rolls, wrap in plastic foil and let it rest for 30 minutes (up to one day) in your fridge.
  • Sprinkle cornstarch on your working area (prevents the dough from sticking) and roll out the dough using a rolling pin or pasta maker to ~2mm (1/16 inch). 
  • Cut out 8cm/3inch circles using a cookie cutter (use a reversed drinking glass if you don’t have a round cookie cutter). Sprinkle more cornstarch on the wrappers before you stack them.
  • Knead the dough scraps together and repeat until no dough is left. Refrigerate the wrappers in plastic foil for up to one day. You can use them to make this Tofu Dumpling Recipe or any other dumpling recipe.


  • When using a Kenwood or KitchenAid pasta sheet roller, choose the knob setting no.4 which is ~2mm.
  • The wrappers do stick very quickly together. Therefore it’s a must to use enough cornstarch to prevent them from sticking together (speaking out of experience). 
  • The dough is easier to handle when cold, therefore always store it in the fridge if you don’t work with it.


Calories: 22kcal | Carbohydrates: 4g | Sodium: 29mg | Potassium: 6mg | Calcium: 1mg | Iron: 0.3mg

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  1. Hi i saw my Japanese friend make gyoza. She cooks its first in a pan with a little water & oil, till the bottom is turns golden brown. Excited to make my own. Thanks

  2. 2 stars
    I’m afraid I did not have the success that others did with this recipe. I followed the recipe meticulously, using a stand mixer. However, when I took the dough out of the fridge, it was hard and almost impossible to roll out nicely. Ultimately, I ended up with only about 1/2 of the wrappers, which were correspondingly too thick.

    1. Hi Toby, did you use a pasta roller to roll out the dough? It’s very difficult to achieve the same “thinness” with a rolling pin!

      1. I don’t have a pasta roller. The second time, I added more water, kneaded it manually and didn’t refrigerate. That worked well, although they were a bit sticky at the point of filling. Tasted great.

      2. I am glad to hear that it worked out this time, Toby! Don’t be shy using cornstarch when rolling them out, this is what keeps them from sticking together! 😉

  3. 5 stars
    One of the best recipe sites I’ve encountered! Thank you! Printing quick and easy! Used the Gyosa wrapper recipe and all your tips were correct thank you again! But… ;-{ found no potsticker recipe on your site, do you have a favorite? can you send it please?

    1. Hi Rob, thank you so much for your kind comment! It makes me so happy to read that you liked the recipe, and the wrappers turned out great. I do have a tofu dumpling recipe on my page, it’s linked in the blog post. I am going to link it in the recipe card, too, so that people who print it out won’t miss out on it! 😉

    1. Hi Kim, yes you can.
      Flour a large plate with some cornstarch and make sure to leave enough space between each. Otherwise, they will stick together, and you can’t save them if they stick….I’ve been there. But I recommend freezing them right away. Follow the freezing instructions written in this vegan dumpling post.
      All the best,

    1. Hi Abi,
      I have never made it with a hand mixer, but if you knead it long enough, it should work fine! 🙂
      All the best,

  4. 5 stars
    We used our stand mixer to do the initial kneading but then did a little kneading by hand, rolled it out by hand and then filled them using a little water around the rim of the wrapper to seal. We set them aside covered until ready to cook. They were marvelous. Could not have been better if we had bought them from a store. Very easy dough to work with and if you roll them out thin enough they will be perfect.

    1. I am happy to hear that the Gyoza dough worked out so well for you, Sheila!
      I also prefer homemade Gyozas over store-bought ones!
      Thank you for taking the time to let me know.
      All the best,

  5. Hello! Can I cut this recipe in half without compromising the flavor and texture?

    1. Hello Kristina, yes, of course. The only difficulty you could face is that sometimes the kitchen machines have trouble kneading when there is too little dough. So you might need to knead a bit longer for a smooth dough. Have fun making homemade Gyoza wrappers!
      All the best,

  6. 5 stars
    I tried this and the result was amazing! Everyone loved the texture and taste of the mass, professional!!!

    1. I am super happy to hear that Luiza! Also, I am proud of you that you made these from scratch! (So much better than the storebought ones) 🙂
      All the best,